Food

It ain’t easy being a bee. Since “Colony Collapse Disorder” was diagnosed in 2006, the bee community has been frantically searching for the cause—and solutions. But more problems have arisen for the fuzzy fliers, from fungus to mites to parasites. Fortunately, bees have plenty of allies, and this year’s Honey

Standing Stone cares about sustainability. In case we doubted that sentiment, on a recent visit, right away the server begins to lecture us (in a pleasant way) that the wheat for the beer is grown locally, and the hops, of course, as well. “I’m not really sure where the hops

When Rogue Coffee Roasters was informed by their landlords of seven years that they would have to leave their beloved location on G Street in Grants Pass, many were heartbroken. The cozy and inviting space had been quite an improvement from the storage unit/garage that they had previously been roasting

Missed our Wine Issue? We revisit one of last issue’s suggestions, and recommend you pair this review with our more complete online review of local wines. Chardonnay, as one of the most neutral varietals, is heavily impressed by the conditions of the vineyard and the winemaker’s touch. Though, at its

Local Snack-makers pack a school lunch you won’t want to trade Southern Oregon is known for agriculture. Our farmers markets put the “pro” in produce (seriously, I just said that), and with our newly-christened GMO-free status, we can be even more comfortable with shopping locally. While local, organic carrots are

We dropped by a couple great wine bars to ask their opinions about how to best pair wine with local food, and a few suggestions for great inexpensive wine and mind-blowing expensive wines. Denise Daehler and Jim Piotter, Liquid Assets Liquid Assets 96 N Main St #201, Ashland How long

Climate City Brewing is not quite a year old and already has found its footing. The third contemporary brewery in Grants Pass, Climate City is actually drawing from the city’s turn-of-the-century history (as in, 1900s, not 2000s) to bring something new to the area—and the results are wonderful. Not only

“We’re making whiskey aged in Oregon oak, made with Oregon barley, I don’t know of anyone else doing that” says Immortal Spirits owner, Jesse Gallagher. “Casks are pretty hard to get ahold of, mostly we use re coopered wine barrels that are given this heavy charcoal called Alligator skin.” Their

After a long day’s bike ride through the orchards there’s nothing better than a cold pint. While you can technically roll up in your spandex onesie to any bar after a long afternoon, some locations are more accepting than others. At Flywheel, in Talent, wearing spandex you are more likely

While many bars tote “local ingredients,” it’s rare that a cocktail is made exclusively with them. Luckily, Southern Oregon has such a plethora of local food producers that it is actually possible. All it takes is a little innovation, minor tweaking and a little bit of extra time. For the